Slow-Cooked Lentil Sambusa with Spiced Tomato Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Crispy baked lentil sambusas filled with slow-cooked spiced lentils, paired with a tangy, mildly spicy tomato dipping sauce. This african-inspired vegan (vegan) ready in about 75 minutes blends brown lentils, rinsed, water, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils, rinsed
• 3 cups water
• 1 medium (about 100g) onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tsp ginger, minced
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tbsp berbere spice mix
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 sheets phyllo dough sheets
• 3 tbsp butter, melted
• 1 cup canned crushed tomatoes
• 1/4 tsp red chili flakes
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed brown lentils and 3 cups water. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until lentils are tender but not mushy. Drain any excess water.
2. Step 2: While lentils cook, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
3. Step 3: Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tsp minced ginger. Sauté for 5-6 minutes until softened and golden.
4. Step 4: Stir in 1 tbsp berbere spice mix, 1 tsp coriander powder, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute.
5. Step 5: Add the cooked lentils to the skillet and mix well, cooking for 3-4 minutes to let flavors meld. Remove from heat and cool slightly.
6. Step 6: Preheat the oven to 375°F (190°C). Lay 1 phyllo sheet on a clean surface and brush lightly with 1 tbsp melted butter. Layer another sheet on top and brush again.
7. Step 7: Cut the layered phyllo into 3-inch wide strips. Place 2 tbsp lentil filling at one end of each strip and fold into triangles, folding over twice to encase filling securely.
8. Step 8: Place sambusas on a baking sheet lined with parchment paper and brush tops with remaining melted butter.
9. Step 9: Bake for 20-25 minutes until golden and crisp.
10. Step 10: For the dipping sauce, combine 1 cup canned crushed tomatoes, 1/4 tsp red chili flakes, 1 tbsp lemon juice, and 2 tbsp chopped fresh cilantro in a small bowl. Mix well.
11. Step 11: Serve the warm sambusas with the spiced tomato dipping sauce on the side.